Monday, November 9, 2009

Root Beer Cookies

I found these cookies on Real Mom Kitchen and was instantly intrigued. We are Root Beer fans in this family. They turned out very interesting. The hint of root beer wasn't as strong as I had first imagined, and if I had not known what was in them, I'm not entirely sure I could guess that they were root beer flavored. BUT, they were very good and I loved the frosting. I'd like to play around with the recipe a bit and see if I can get the Root Beer flavor to be stronger but not overwhelming.

Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. The dough should be slightly sticky.

Chill for at least an hour.

Preheat oven to 350 degrees F. Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper. Roll into small balls (about 1″ diameter).

Place them on the pan, leaving a bit of space between the cookies. Gently press the tops of the dough. (If you leave out the water, sometimes the cookies don’t spread very much.) Bake for 6-8 minutes, rotating cookie sheet halfway through. Makes about 4 dozen.

Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.

Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.) You can leave out the root beer extract and you’ll have a tasty, soft brown sugar cookie.

3 comments:

These definitely sound intriguing! I've never heard of root beer cookies, but I've heard of cookies with tomato soup in them, so you just never know what will end up tasting good. And anything with frosting on it has GOT to be tasty! :)

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